#RoamFree on our blog

Introducing Kitchen@49's Free Range Chicken Pie

Introducing Kitchen at 49’s Free Range Chicken Pie

Turn your beautiful Free Range Roast Chicken into a yummy pie!



1 punnet of mushrooms – 250 grams – wiped with a damp cloth and sliced

3 leeks, washed and sliced

1 onion, peeled and chopped

2 cloves of garlic – peeled and crushed

fresh thyme

small knob of butter

salt and pepper



½ onion, peeled and grated

60 g butter

50 g flour

1 Litre milk

1 heaped teaspoon hot mustard

salt and pepper to taste

1 packet of ready made puff pastry – defrosted but kept cool

1 egg, lightly beaten



Melt the butter and add the onion – cook for about 5 minutes. Add the leeks and mushrooms and cook for another 5 minutes. Add a small handful of fresh thyme that you have taken off the stalks. Add the garlic and cook for a minute. Season with salt and pepper


In the mean time make up the white sauce. Melt the butter in a pan and gently fry your onion for about 5 minutes. Add the flour. Cook through for about a minute or 2 and then slowly start adding the milk little by little. Using a whisk stir into a smooth mixture and keep stirring and simmer gently for about 10-12 minutes – keep stirring. Season with the mustard, salt and pepper


Now you are ready to assemble your pie. Shred your roast chicken into a large bowl, squeeze over the lemons that you roasted and chop up the onions from the roast as well. Add your mushroom and leek mixture and then pour over your white sauce. Check your seasoning. Place your mixture in a pie dish. Brush the edge of the dish with water. Roll out your pastry and place over your filing. You can either tuck your edges in or press them down with a fork around the edges of your pie dish. Cut three small slits into the top to give your filing and pastry some air. You can always add some pastry leaves with any excess pastry your have cut off. Stick them on with some egg wash. Brush your pastry with egg wash to ensure you get a golden finish.

Bake at 220 ° C for 25 to 30 minutes until the pie is golden.

You may also like

One Tray Chicken

One Tray Chicken

Ingredients 8 Elgin Free Range chicken thighs 8 Elgin Free Range chicken drumsticks 2 potatoes, peeled and quartered 1 sweet potatoes, peeled and quartered 3 carrots, peeled and sliced into large slices 2 celery sticks, trimmed and sliced 1 large onion, peeled, cut in half and sliced into wedges 5 garlic cloves, don’t worry to peel […]

Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots

Greek Chicken Salad with Whole Wheat Pita and Yogurt with Apricots

Recipe courtesy of Food Network Kitchens   Total Time: 35 min Prep: 15 min Cook: 20 min Yield:4 servings Level:Easy   Ingredients 3 tablespoon extra-virgin olive oil, plus oil for brushing 1 cup dried apricots 1/2 cup orange juice 2 tablespoons fresh lemon juice (about 1 lemon) 1 tablespoon red wine vinegar 1 teaspoon dried oregano […]

Chicken Stir-Fry

Chicken Stir-Fry

Recipe courtesy from Paula Deen of Food Network   Total Time: 25 min Prep: 10 min Cook: 15 min Yield:6 to 8 servings Level:Easy   Ingredients 1 tablespoon vegetable oil 1 tablespoon sesame oil 2 pounds boneless, skinless Elgin Free Range Chicken breast, cut into 1/2-inch pieces 1 bunch broccoli, cut into florets 1 package […]

Leave a Reply

Your email address will not be published. Required fields are marked *